Tahini Chocolate Chunk Cookies
Gluten-free, dairy-free and refined sugar-free
Servings 12 cookies
Ingredients
Cookie Dough
- 1 egg
- 1/2 cup tahini
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted and cooled to room temp
- 1/3 cup raw cacao powder
- 2 tbsp almond flour
- pinch flakey sea salt
- 1/4 tsp baking soda
- 1/3 cup dark chocolate bar, coarsely chopped (or substitute 1/3 cup chocolate chips)
Topping
- pinch flakey sea salt
- 3-4 tbsp additional chocolate chunks
Instructions
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Preheat oven to 350 degrees F.
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In a large bowl, whisk together egg, tahini, vanilla, maple syrup, and coconut oil until well-combined.
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Tablespoon by tablespoon, fold in cacao powder (could get messy!), almond flour, sea salt and baking soda. Once chocolate has been chopped, fold into the dough.
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Using a cookie scoop (or two oiled spoons), transfer dough to parchment paper covered baking sheet.
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Bake for 8-9 minutes. Let cool for at least 5 minutes. Enjoy! xx
Amazing!! It inspires me to try more recipes with tahini…I’ve never baked with it.
If I don’t have almond flour on hand, is there a substitute you can recommend?
HOLY COW. I just made these and OMG they are seriously so freaking good. So easy and delicious! Thank you!!
These were so good! I didn’t taste the tahini!
Is there any way to sneak some collagen peptides into this recipe? Maybe sub one tablespoon of almond flour for one scoop of collagen? What do you think? It’s so delicious as is – just thought I’d ask!
Of course! I would try 2 scoops in place of 1 tbsp almond flour 🙂 Let me know how they turn out!xx
I loved this quick and easy recipe <3 I have never heard of tahini before & now I absolutely love it. I cooked the cookies for just the right amount of time and they came out so soft & gooey.
Absolutely lovely <3 ;-D
Thank you Rachel!!!
So glad you love!! xx
made these cookies tonight and they were delicious and super rich
I just tried making these but replaced the 1 egg with a flax egg since I ran out of eggs. The cookies had really good flavor but it was super crumbly. I thought that flax egg to egg was a 1:1 ratio, maybe not in this case? Do you have any suggestions on what I should do?
Thanks!
I just had this same issue with a flax egg substitution, and last time I made them with an egg they came out perfectly so I don’t think the substitution works in this recipe 🙁
can you sub oat flour for almond?
I did not have tahini so I used almond butter. The dough was not doughy at all more like a brownie batter. So I made brownies instead and they came out great and tasted amazing!
Made these and they were super crumbly. Not sure what would have helped, but I did use a real egg.
These cookies are the best! They are easy to make and satisfy my chocolate cravings.
Made these today and they are delicious! Also super easy!
Oh my goodness…so amazing! I doubled it because we LOVE tahini and cacao together in desserts, so I had a feeling this was gonna be incredible, and it did not disappoint! Our family of 6 will be diving into these as soon as they cool off (I ate one straight outta the oven! Thanks for a great recipe!
I only have agave and fake syrup. Which would you advise using in place of the pure maple syrup?
I made these today and they are seriously to die for- especially right out of the oven 🙂
Hello! Is there any chance you can post caloric/nutrition information on your recipes? I’m trying to cut without losing out on sweets and I’d like the know the number of calories per serving of your delicious dessert recipes. Thanks! Congrats on your Rona Wedding by the way!
Wow. Made these last night. So quick and easy and so delicious! There are two of us, it has been less than 24 hours and they are all gone… whoops :). They are such an unusual texture for a cookie, very light and fluffy, second day they are almost more cake like – so a bit non-traditional but really really tasty! Will definitely make again and it’s nice to use pretty clean ingredients and still get a luscious chocolate treat, thank you for sharing this one. Have you ever tried freezing this cookie dough and baking off a few at a time? We clearly need help with portion control around chocolate!
These are SOOO good. My toddler loves these! The only thing is that they came out a little crumbly, not sure what I did wrong but they taste so good.
oh my god these are so delicious! i followed the recipes and was so happy with the result – they were light and fluffy and rich and not too sweet! rachael your treats (twix bars, snickers, etc, etc) are seriously game changing! thank you!!!
A lovely “clean” treat! I added a scoop of collagen peptides and 1/2 Tbs of ground flax seed…delicious!
I’m so glad you love them! 🙂 oooo I’ll need to try that next time! xx
Made these last week and soo good!! But then yesterday, I learned I’m allergic to egg whites, so I tried making the cookies with a gelatin egg, and they didn’t come out so good. I might’ve added the gelatin egg too soon, though (I made it first and then added the wet ingredients). If you ever experiment using a gelatin egg with this recipe, I’d love to know! Hoping I can enjoy these cookies again despite the new egg allergy. Thanks so much for the great recipe, Rachael!!
Going to make these tonight! Maybe a silly question, but do you use refined or unrefined coconut oil in your recipes? Does it matter? Thanks!!!
It doesn’t matter in terms of baking 🙂 unrefined has a bit more of a coconut taste than unrefined, so it all depends on preference. I never really notice. Hope you love them! 🙂 xx Rachael
These were so good! I didn’t have any chocolate chunks so I just left them out. They have almost a brownie like consistency. Super easy and quick to make and not bad for you!! Win win!
Hey Rachael,
I subscribed to your email to get nutrition information on recipes and still don’t see them. Could you give me the nutrition information for these please?! 🙂
Hey Halle! Unfortunately, I don’t list nutrition facts/macros on my recipes :/ so sorry! Feel free to use the measurements listed and upload within google to calculate on your own! xx Rachael
Hi! I used TJ’s tahini but it has such a bitter taste and overwhelms the cookie. What brand tahini do you use? Or do all brands have a bitter taste?
I made these a couple nights ago and they were perfect. I was initially a little nervous because the “dough” was more of a brownie batter consistency and was worried they wouldn’t bake properly. However, they turned into a perfectly soft and delicious cookie that I have decided is a “brookie” (brownie cookie).
My new favorite RGE recipe 🙌
I didn’t have tahini so used peanut butter instead. They were a little crumbly but overall tasted great.
Followed the recipe exactly and tasted so bad 🙁 could only taste the tahini tbh. Would you recommend a specific brand? Physically they look great and they have a nice texture but expected a different taste /:
SO soft and yummy! perfect for treat week every week 😉
These were the favorite dessert at my NYE party! The texture and flavor were both perfect and the chocolate chips and flaky salt were the best way to top it off. Can’t wait to make these again!
I’ve loved this recipe for a long time and keep coming back to it! I can’t have eggs currently and the flax egg replacement worked wonderfully for me. I wish I could add a photo, the outside is slightly crunchy and the inside a perfectly soft, moist chocolate-y cookie! This last time I did 1/2 cashew butter and 1/2 tahini as that’s what I had on hand. I also did 2 scoops collagen peptides and only 1T almond flour and baked for 15 minutes. So good!